German Herring Rolls (Rollmopse)

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German Herring Rolls (Rollmopse)
German Herring Rolls (Rollmopse)
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Course Canapes, Starter
Cuisine German
Difficulty Easy
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 6 days
Servings
people
Ingredients
Course Canapes, Starter
Cuisine German
Difficulty Easy
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 6 days
Servings
people
Ingredients
German Herring Rolls (Rollmopse)
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Soak the herring fillets in enough cold water to cover for at least 12 hours in the refrigerator, replacing the water two or three times.
  2. Combine the vinegar, water, juniper berries, allspice, cloves, peppercorns and bay leaf in a large pot and bring to a boil over high heat.
  3. Simmer for 5 minutes, then allow to come to room temperature.
  4. Drain and pat the herring fillets dry, and lay them skin-side down on a work surface.
  5. Spread a teaspoon (5 ml) of mustard over each one, then scatter the capers and onion over the mustard.
  6. Cut the dill pickles lengthwise into quarters, and then in half crosswise.
  7. Place a wedge of pickle at the narrow end of each fillet and roll the fillets up into small, thick cylinders.
  8. Secure the rolled fillets with one or two toothpicks.
  9. Pack the rolled fillets on their sides in a glass dish in one or two layers-do not use a metal container.
  10. Pour the marinade over the herring, cover the dish with plastic wrap, and refrigerate for 5 to 6 days before serving.
  11. To serve, arrange them on a platter or on individual serving plates and garnish with onion rings and parsley.
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Post Author: Stgcom

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